Pineapple Cheese Salad Recipes

HAZEL'S PINEAPPLE CHEESE SALAD

Steps:

• Put pineapple chunks, diced cheese, and miniature marshmallows in a bowl and set aside. Use the juice from the can of pineapple. Put the juice, sugar, egg, and cornstarch in a pan over medium heat. Stir constantly until mixture thickens. Pour immediately over pineapple chunks, marshmallows, and cheese. This will slightly melt the cheese and marshmallows and blend the flavors. Add nuts and chill

PINEAPPLE AND CHEESE SALAD

Steps:

• Drain the pineapple rings reserving all the syrup. In a small saucepan combine sugar, flour, beaten eggs and reserved syrup from the can of pineapple rings. Cook the mixture over medium high heat stirring constantly until thickened. Remove from heat and allow sauce to cool completely.
• Cut pineapple rings into bite-size pieces. Stir completely cooled sauce, pineapple pieces, cheese pieces and mini marshmallows together until everything is well coated with sauce. Refrigerate until serving.

PINEAPPLE-CHEESE SALAD

Steps:

• Assemble the salad as follows:.
• Place 2-3 (or more) lettuce leaves on a small salad plate.
• Top with pineapple rings (1-2 per person).
• Fill the "hole" in the pineapple ring with a 1/2 tablespoon to 1 tablespoon mayonnaise.
• Sprinkle with cheese to "hide" mayo.

APPLE PINEAPPLE CHEESE SALAD

Steps:

• Toss the diced apple with the 2 tbsp lemon juice and them place in a large mixing bowl.
• Add the chopped red onion, sliced celery, well-drained pineapple chunks, diced cheese and toasted almonds to the mixing bowl.
• In a seperate bowl, mix together the sour cream and mayonnaise (start with just 1/4 cup of mayo).
• Add sour cream/mayo mixture to the salad and toss to evenly coat.
• Add salt and pepper to taste and, if necessary, more mayonnaise.
• Serve on lettuce leaves.

CHEESE AND PINEAPPLE SALAD

Steps:

• Soften gelatin in cold water.
• Dissolve sugar in pineapple syrup in small saucepan over low heat. Add gelatin and stir until dissolved.
• Chill till partially set, add pineapple and cheese.
• Fold in whipped cream. Turn into serving bowl.
• Chill until firm.

PINEAPPLE CHEESE SALAD

Steps:

• Cut cheese into 1/2 x 1/2 cubes.
• Drain pineapple and add to cheese.
• Stir in Miracle Whip, mix well.
• Cover and refrigerate.

CHERRY PINEAPPLE SALAD

Steps:

• In a large bowl, dissolve gelatin in water. Drain fruits, reserving enough cherry and pineapple juices to measure 2-1/2 cups; add to gelatin with lemon juice. Set fruits aside., Divide gelatin mixture in half. Set aside one portion of gelatin at room temperature; chill the other portion until partially set. Fold pineapple into chilled gelatin; pour into a 13x9-in. dish. Chill until almost firm. , In a small bowl, beat the cream, mayonnaise, cream cheese and salt until light and fluffy. Spread over chilled gelatin layer. Refrigerate until firm. Chill reserved gelatin mixture until partially set. Fold in cherries and nuts; spread over cream cheese layer. Chill for at least 3 hours.

FROZEN PINEAPPLE SALAD

Steps:

• Combine pineapple, cherries, marshmallows, and confectioners' sugar in a large bowl.
• Mix cream cheese and mayonnaise in a large bowl until smooth. Add to pineapple mixture along with vanilla, stirring gently to combine.
• Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold into pineapple mixture.
• Pour into a freezer-safe dish, cover, and freeze for at least 12 hours.

EASY PINEAPPLE PRETZEL SALAD

Steps:

• Mix cream cheese and 1/2 cup sugar together in a bowl; add pineapple and mix well. Fold whipped topping into pineapple mixture; refrigerate until chilled, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
• Combine pretzels, butter, and 1/3 cup sugar in a bowl until evenly coated; spread onto the prepared baking sheet.
• Bake in the preheated oven until pretzel mixture holds together like toffee, 6 to 8 minutes. Remove pan from oven and cool. Break pretzel mixture into pieces and mix into pineapple mixture.

PINEAPPLE CREAM CHEESE SALAD

Steps:

• In a small saucepan, over medium heat, warm the pineapple, cream cheese, and Splenda or sugar until smooth. Stir gently. This does not take long.
• Remove from heat.
• In a small dish, add the water. Then add the unflavored gelatin to it. Allow a few seconds for it to dissolve.
• Add Knox and water mixture to the pineapple mixture. Stir well to blend.
• Pour pineapple mixture in a pretty glass bowl. Gently place a few cherries on top, if desired.
• Place in refrigerator to set. Chill at least 3 hours before serving.
• Note: The 3 hours is your cook tiime. Also note that the small package of Knox unflavored gelatin wasn't labeled with number of ounces. Since I had removed them from the box, I guess at the number of ounces.

CREAMY PINEAPPLE SALAD

Steps:

• Drain pineapple, reserving the juice in a small saucepan. Set pineapple aside. Add enough water to juice to make 1-1/3 cups; bring to a boil. Place gelatin in a bowl; add boiling liquid and stir to dissolve. Cool until slightly thickened. In a bowl, whip cream; gradually beat in sugar. Fold into the gelatin mixture. Stir in pineapple and cottage cheese; blend well. Pour into a 1-1/2-qt. serving bowl; chill at least 3 hours or overnight.

PINEAPPLE & CREAM CHEESE JELL-O SALAD

Steps:

• Dissolve JELL-O in 2 cups boiling water. Whisk in softened cream cheese until thoroughly blended. Then add crushed pineapple, pineapple juice and 1/2 cup cold water. Pour into 6-cup mold and refrigerate until set.
• Turn out mold onto serving plate. Spoon COOL WHIP into center of mold.
• Arrange your choice of fresh or frozen fruit on top as desired. (I'm not entirely happy about the color of the kiwi in combination with the color of the JELL-O, but since it tastes great, I live with it. Ha!)
• Serve immediately, and be sure to add a big spoonful of the fruit and COOL WHIP to your JELL-O for a cool, creamy and refreshing fruit dessert!